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bowl of instant pot ground lamb stew on a white background with a blue striped towel, silver spoon, and focaccia bread

Instant Pot Ground Lamb Soup

Try this Instant Pot Ground Lamp Soup to change up your dinners! An easy and healthy meal, this gluten free recipe uses ground lamb, white beans, and a bunch of veggies and herbs. Cooks in no time in a pressure cooker!
Course Soup
Cuisine American
Keyword #glutenfree, #lamb, soup
Prep Time 2 minutes
Cook Time 28 minutes
Total Time 30 minutes
Servings 8
Calories 226kcal
Author Taryn Solie


  • 1 can white beans cannellini or northern, 15 ounces
  • 1 tbsp oil avocado or olive
  • 2 large garlic cloves
  • 10 ounces frozen mirepoix mix
  • 1.5 tsp kosher salt divided (plus more to taste)
  • 1 pound ground lamb
  • 28 ounces crushed tomatoes
  • 2 cups broth vegetable or chicken
  • 1 bay leaf
  • 1 sprig rosemary
  • 1 long sprig thyme
  • 1 parmesan rind (omit if dairy free)
  • 5 ounces baby spinach


Items needed:

  • A colander
  • An Instant Pot
  • Measuring spoons
  • A garlic press
  • A wooden spoon


  • Drain and rinse cannellini beans in a sink with a colander. Set aside until needed.
  • Plug in Instant Pot and turn to Saute setting. Measure out the oil with a measuring spoon and let it warm up for a minute or two. Press the garlic then add it to the Instant Pot. Let cook for about a minute, making sure to stir with a wooden spoon so it doesn’t burn.
  • Add mirepoix mix and 1/2 tsp kosher salt into the Instant Pot. Stir together with the wooden spoon and cook for 5-7 minutes, until warmed through and the excess water has mostly cooked away.
  • Push the mirepoix to one side and add in the ground lamb and 1/2 tsp kosher salt to other side of instant pot. Break the meat up with the wooden spoon then cook until lamb in cooked through, stirring lamb separately then stirring everything together once cooked (5-7 minutes).
  • Turn Saute function off, then add in the drained beans and the remaining ingredients, except for the spinach but including the remaining 1/2 tsp kosher salt. Stir everything with the wooden spoon to combine.
  • Put the lid on the pressure cooker, making sure the knob on top is set to sealing, then press manual and set the timer to 8 minutes.
  • Once the timer goes off, release the pressure by turning the knob to venting, making sure to avoid the very hot steam coming out! Take the lid off, stir the soup, and taste to see if you need to add any more kosher salt.
  • Remove the bay leaf, parmesan rind, and sprigs of thyme and rosemary. Tear the spinach leaves with your hands (or you can chop them with a knife and cutting board) and add them into the hot soup. Stir with the wooden spoon until the spinach wilts, 2-3 minutes. Serve the soup while hot with grated parmesan cheese on top or with a side of gluten free focaccia bread.


Calories: 226kcal | Carbohydrates: 11g | Protein: 12g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 869mg | Potassium: 515mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2010IU | Vitamin C: 16mg | Calcium: 63mg | Iron: 3mg